Jimmy’s Oysters

  5.0 – 1 reviews  • Oyster Recipes
Level: Intermediate
Total: 1 hr 10 min
Active: 40 min
Yield: 24 to 36 oysters

Ingredients

  1. 2 ounces olive oil
  2. 2 onions, diced
  3. 3 pounds frozen chopped spinach
  4. Salt and pepper
  5. 4 ounces amaretto
  6. 8 ounces chicken stock
  7. 1 quart heavy cream
  8. 6 ounces grated Romano
  9. 12 large eggs
  10. One 30-ounce jar mayonnaise
  11. 2 ounces dry mustard
  12. 2 ounces mustard
  13. 2 ounces seafood seasoning, such as Jimmy’s Famous
  14. 1 ounce Worcestershire sauce
  15. 1 loaf white bread, crust removed, finely chopped
  16. 8 ounces jumbo or colossal lump crabmeat
  17. 3 large egg yolks plus 1 whole large egg
  18. 1 ounce lemon juice
  19. 1 ounce seafood seasoning, such as Jimmy’s Famous
  20. 2 ounces mustard
  21. 24 ounces mayo
  22. 24 to 36 oysters (depending on size)

Instructions

  1. Preheat oven to 375 degrees F.
  2. For the creamed spinach: Heat a skillet over medium-high heat. Add the olive oil. Sweat diced onions but don’t brown, 1 to 2 minutes. Add the spinach, salt and pepper. Cook for 4 to 5 minutes, stirring occasionally. Add the amaretto and stir for 1 minute. Add the chicken stock, then stir for 1 minute. Add the heavy cream and bring to a boil, about 4 minutes. Add the cheese and stir constantly. Let it reach a boil and reduce for 2 to 3 minutes. Set aside.
  3. For the crab mix: Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together. Set aside.
  4. For the imperial topping: Whisk together the egg yolks and whole eggs in a bowl, then whisk in the lemon juice, seafood seasoning, mustard and mayo. Shuck the oysters and stuff them with the creamed spinach and crab mix and bake until the crab mix is golden brown, about 10 minutes. Remove the oysters and put a tablespoon of the imperial topping on each oyster. Bake until the topping becomes a brown color, about 2 minutes.

Nutrition Facts

Serving Size 1 of 30 servings
Calories 671
Total Fat 60 g
Saturated Fat 16 g
Carbohydrates 17 g
Dietary Fiber 3 g
Sugar 4 g
Protein 15 g
Cholesterol 201 mg
Sodium 680 mg

 

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